This recipe is very simple and time efficient which are two key factors when baking in the kitchen! These meatballs are great in a bowl of spaghetti, as a side dish or to snack on by themselves!
You could prepare them for a party on skewers or set out toothpicks for easy pick up.
Instead of using regular spaghetti, I wanted to use spaghetti squash. The more veggies the better!
A cup of regular spaghetti noodles compared with spaghetti squash is 221 calories per cup to 31 calories. Get outta here, right?!!!
That swap plays a huge difference in your diet!
♥ 2 tablespoons basil
♥ 3 small/medium zucchini
♥ 1 egg white
♥ 1/3 cup grated parmesan
♥ salt and pepper to taste
♥ 1 cup breadcrumbs( I used half wheat and half panko)
♥ 1/3 cup parmesan
♥ 1/2 jar of marinara sauce
Shred your zucchini and squeeze out all the excess moisture with a thick paper towel, kitchen towel or cheese cloth if you have it. Place the dried zucchini in a medium size mixing bowl and add the remaining ingredients except for the sauce. Form into balls and bake in the oven at 325 for 25-30 minutes.
While your veggie balls are baking, cook your sauce on medium to low heat. You can add your veggie meatballs to the sauce when they are done baking or just add them in with your spaghetti and pour your sauce over top. Add more grated parmesan cheese if you please! 🙂
Also, don’t forget to check our latest product review on Health Warrior and their chai snack bars!